Nutmeg, allspice, ginger, and naturally sugary Vidalia onion and sweet potato mingle to evoke pumpkin pie. The soup (which is served at La Soupe in Cincinnati) is dairy-free, but if you like, swirl in some sour cream or creme fraiche.

Ingredients

1 1/2pounds sweet potatoes, halved lengthwise

Olive oil

1/2teaspoon salt

1/4cup unsalted butter, cubed

1 large Vidalia onion, quartered and sliced (2 cups)

1 1/2teaspoons minced fresh ginger

1 clove garlic, minced

1/4teaspoon ground allspice

1/4teaspoon ground mace

1/8teaspoon ground nutmeg

4 cups vegetable stock or broth

Pepper to taste

Directions

Preheat oven to 350 degrees . Brush potato halves with oil and sprinkle with salt. Arrange potatoes, cut sides down, on a baking sheet lined with parchment paper. Bake until very soft, about 45 minutes. Remove from oven and let cool. Scoop out flesh and set aside; discard skins.

Increase heat to medium-high and bring to a boil. Reduce heat and simmer, uncovered, until thickened, 45 to 60 minutes, stirring occasionally. Let cool slightly. Puree soup in batches in a blender or food processor. Season with salt and pepper. Serve with sour cream, if desired.